INFO
Full of flavors, next time I’ll try not to forget to take a picture of the trompo coming out of the oven
Details
Ingredients
- 2-3 lb of Pork Butt (shoulder)
- 1 Fresh pineapple
- Corn Tortillas
- Cilantro
- Onion
- Lime
Ingredients Marinade
- 4 garlic cloves
- 1/2 Onion
- 2-3 Dry Ancho Chile (or guajillo)
- 1 can of Chile chipotle in adobo (small or medium can)
- 1 small can of pineapple (most recipe recommend the juice of a can of pineapple and not pineapple juice)
- 2 bay leaves
- 1/4 cup Apple cider vinegar & 1/4 cup of water
- 1 cup of chicken stock
- 1 tbsp of Achiote paste
- 1 Tbsp Salt
- 1 Tsp Cumin
- 1 Tsp Oregano
- Fresh black pepper
- Olive Oil
Method Marinade & Meat Preparation
- Place the pork butt in the freezer for a couple of hours
- In a pan, roast the onion, garlic and bay leaves
- Add to the pan 0.25 cup of water and 0.25 cup of apple vinegar, cover and let simmer for 10 mn then let it cool
- In a pot, place the ancho chile, cover with water, bring to a boil and simmer for 10 mn, then remove seeds
- Pour the content of the pan, the deseeded ancho chile into a blender (throw aware the water use for the ancho chile)
- Add the can of chipotle chile, add the spices, stock to the blender, add the pineapple juice
- Blend well
- Slice the pork (0.5 cm) and pound it
- Marinade the pork for 8-12 hours in the refrigerator
Method Meat Trompo
- Pre-heat oven to 275 F
- Place a large slice of the fresh pineapple (2-3 cm) (peeled) at the bottom of the trompo
- Layer the meat on the trompo
- Place another slice of pineapple on top, using the slice to press down on the meat
- Place the trompo into a quarter sheet pan (this will ensure your oven stay clear
- Place the trompo/sheet pan into the oven for 3 hours
- Optional: for the last 10 minutes use broil
- Take our, slice & serve
Quick View
| Traditional | |
|---|---|
| Serve | 3-4 |
| Preparation Time | 20 mn + overnight |
| Cooking Time | 3 hours |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |
